FatWallet’s Favorite Zucchini Recipes

So it’s early August and here in the Midwest, every CSA, farmers market, and backyard veggie garden is abundant with zucchini. Seriously. Every time I visit a friend’s house, they won’t let me out the front door without taking a bag of summer squash.

I’m not complaining. After all, it’s free food. It wouldn’t be the FatWallet way to refuse free stuff. Instead, I have been seeking creative approaches and the best zucchini recipes. The following are favorites from Walleteers (FatWallet employees) and Walleters (FatWallet members):

Zucchini Patties

From deal hunter Kim Sebring. The zucchini cancels out the frying, right?

4 cups Zucchini, Shredded

2 whole Eggs (large)

1/2 cups Shredded Parmesan Cheese

1/2 cups Shredded Mozzarella Cheese

1/4 cups Chopped Onion

1/2 cups All-purpose Flour

2 Tablespoons Vegetable Oil

Squeeze some of the excess water from your zucchini.
Combine zucchini with eggs, cheeses, and onion. Stir to combine. Add flour and salt and pepper, to taste, and stir. Heat oil in skillet on medium-high. Drop batter into oil and cook until browned on both sides, flipping once, like you would cook pancakes. Serve with sour cream.

Chocolate Zucchini Bread

From merchant rep Kendyl Leverton.
(I love these quick breads because my 3-year old always expects the zucchini to taste like this the next time it hits her dinner plate.)

350 degrees, 45 minutes

Pour into 2 mid-sized greased loaf pans or can make as 9×13 cake/bundt/cupcakes

Mix Dry Ingredients

2 t salt

1 t cinnamon

2 t baking soda

1/2 t baking powder

2 c sugar

2 1/3 c flour

1/2 c unsweetened cocoa

1/2 c nuts (optional)

Mix Together and Add To Dry Ingredients

3 eggs

1 c vegetable oil

3 c zucchini, grated

2 t vanilla

Grilled Zucchini & Bread and Butter Zucchini

Char Thompkins, Cash Back Manager Extraordinaire and always the overachiever, of course sends two recipes – and cans.

Cut it up, swizzle some EVOO over it w/ some fresh cracked black pepper & garlic, put it in a foil package, and grill it (amazing flavor)

Bread & butter zucchini – canning is involved!

You could store this in the fridge pretty safely for a couple of weeks, but obviously canning it and letting the flavors mature is going to give the optimal product 🙂

If you are canning this – you should already have the boiling water canner, jars, and lids ready. Fill hot jars w/ veggies & solution, leaving 1/2″ head space. Process in boiling water canner for 10 minutes at 1000ft altitude. (higher altitude requires longer). Makes about 7-9 pints. Would not recommend canning in quarts. These are the BOMB after they’ve sat for about 2 weeks – even better the longer they sit. And no artificial preservatives!

If you are not canning – remove from heat, let cool, refrigerate. Let them sit for at least a week before tasting!

About Penny Moneybags

Penny Moneybags is the coolest hippest, savviest shopper you'll ever meet. She always has the inside scoop on coupons, sales and deals. Follow her for shopping tips to help you save time and money on everything you buy!